Degradation of triadimefon and residue levels of metabolite triadimenol: tracing rapeseed from harvesting and storage to household oil processing

Residue Behavior of Chiral Fungicide Prothioconazole and Its Major Chiral Metabolite in Flour Product Processing

This study systematically investigates the stereoselective metabolism and residue behavior of chiral pesticide prothioconazole enantiomers during the steaming, baking, and frying of steamed buns, bread, and deep-fried dough sticks. The results show that steaming, baking, and frying can significantly promote the degradation of the prothioconazole enantiomers. In low- and high-concentration treatments, the degradation rates of prothioconazole enantiomers were over 96.0% and 45.4%, respectively, and the residual concentration of prothioconazole-desthio enantiomers was less than 32.7 μg/kg (excluding fried processing). During the processing of steamed buns, bread, and deep-fried dough sticks, the enantiomer fraction (EF) value of the prothioconazole enantiomer was close to 0.5, and the stereoselectivity was not significant. During the processing of steamed buns (low concentration), bread (low and high concentrations), and deep-fried dough sticks (low concentration), the stereoselectivity of prothioconazole-desthio was significant, and preferential enantiomer degradation occurred. Following the analysis of 120 flour product samples, the residual risk.

Subzero-temperature homogeneous liquid-liquid extraction for the stereoselective determination of chiral triadimefon and its metabolite in water, fruit juice, vinegar, and fermented liquor by HPLC

A novel method based on homogeneous liquid-liquid extraction with deep eutectic solvents (DES) under subzero-temperature conditions in combination with high performance liquid chromatography (HPLC) for the determination of chiral fungicide triadimefon (TF) and its metabolite triadimenol (TN) in water, fruit juice, vinegar, and fermented liquor was developed in this study. The method involved using deep eutectic solvents (DES) under subzero-temperature conditions in combination with high performance liquid chromatography (HPLC). This novel technique, known as subzero-temperature homogeneous liquid-liquid extraction (STHLLE), offers several advantages, including high efficiency, time-saving, low-cost, and eco-friendliness. The enantiomers of chiral TF and TN were simultaneously separated and quantified using HPLC coupled with a Daicel Chiralpak OD-RH column. Various experimental parameters such as DES composition and volume, freezing condition, salt concentration, and pH were optimized to enhance the recoveries of the target analytes. Under the optimized conditions, spiked recoveries of six enantiomers (i.e., S-TF, R-TF, SR-TN, RS-TN, SS-TN, and RR-TN) in the water, fruit juice, vinegar, and fermented liquor samples were 82.2-100.1% with relative standard deviations of 0.4-10.1%. The current method demonstrated a detection range of 0.03-0.06 mg L-1 in the target analytes. This established technique exhibits potential for efficient and precise extraction and quantification of the enantiomers of TF and TN in water phase samples.

Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques

A field trial was conducted to illustrate the dissipation and residue and assess the dietary intake risk of penthiopyrad in eggplants, and the distribution was further estimated after different household processing methods. Penthiopyrad dissipated quickly in eggplants, with half-lives of 1.85−2.56 days. The final residue data indicated that following the recommended spraying method, penthiopyrad would not threaten human health. Risk quotient results (<<100%) also demonstrated that the dietary intake risk of penthiopyrad in eggplants for Chinese consumers could be negligible. Washing, peeling and thermal treatments had significant removal effects on penthiopyrad from eggplants (0 < processing factor < 0.60). The characterization of the dissipation and distribution of penthiopyrad in field and processed eggplant samples could provide a more realistic reference for risk assessment of processed products, as well as some information for humans who may be exposed to penthiopyrad.

Residual levels of five pesticides in peanut oil processing and chips frying

BACKGROUND

Pesticide contamination in oil crops and processed products is an important food safety concern. The study was aimed to investigate the pesticide residue changes in press processing of peanut oil and frying of chips.

RESULTS

Five pesticides - chlorpyrifos, deltamethrin, methoxyfenozide, azoxystrobin and propargite - which are often applied during growth period in peanut plants, were selected to investigate their residue changes in cold press processing of peanut oil and frying of potato chips. Results showed that the residues of the five pesticides were decreased by 3.1-42.6% during air-drying before oil pressing. The residues of chlorpyrifos, deltamethrin, methoxyfenozide and propargite in peanut oil were 2.05-3.63 times higher than that in peanut meal after cold pressing of the oil, except for azoxystrobin having a slightly lower residue in peanut oil, with 0.92 times that in peanut meal. The processing factors of the five pesticides in peanut oil ranged from 1.17 to 2.73 and were highly related to the log K_ow of the pesticides. The higher the log K_ow , the more easily was the pesticide partitioned in the peanut oil. Besides, as frying time increase during preparation of chips, the concentration of pesticides in peanut oil decreased gradually by 6.7-22.1% compared to the first frying. In addition, 0.47-11.06% of the pesticides were transferred to the chips through frying with contaminated oil.

CONCLUSION

This is first report showing that pesticides can transfer from contaminated oil to chips. There exists a potential dietary health risk by using pesticide-contaminated oil for frying chips. This work could provide basic data for accurate dietary risk assessment of pesticide residues in peanut oil and its frying products. © 2021 Society of Chemical Industry.

Utilizing Plackett-Burman design and response surface analysis to optimize ultrasonic cleaning of pesticide residues from rape

BACKGROUND

Pesticide residues in fruits and vegetables threaten food safety. Cleaning before eating is a usual way to remove pesticide residues, so it is very important to find the most efficient cleaning conditions for public health. However, many previous cleaning studies only focused on a single variable which required a large amount of time manpower and material resources. Plackett-Burman design (PBD) and response surface methodology can avoid the earlier-mentioned problems and have potential in studying the influence and interaction of multiple factors. In this study, the effect of five factors on the removal of triadimefon and boscalid from rape by ultrasonic washing was evaluated through PBD: pH of water, ultrasonic cleaning time, water temperature, initial residual concentration and volume of water.

RESULTS

Temperature had a significant effect on the rate of triadimefon removal while the other four factors impacted boscalid removal greatly. A higher temperature was better for the removal rate of triadimefon. Under alkaline environment, when initial residual concentration and cleaning time increased with decreasing water volume, the removal rate of boscalid increased. Furthermore, the interactions among factors were obtained. The regression coefficients of fitting equations about triadimefon and boscalid were 0.9657 and 0.9738, respectively.

CONCLUSION

Changing pH of water, cleaning time, water volume and temperature during the washing process of rape through PBD designed experiments represents a valid strategy for improving the removal rate of two pesticides residue. This study provides a reference for ultrasonic cleaning conditions by a sink dishwasher, which has a positive effect on food safety. © 2021 Society of Chemical Industry.

Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration

Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0%, 93.5%, 98.4%, 98.5%, 99.0%, and 95.0%, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.

Studies on Dissipations and Residues of Indoxacarb under Different Field and Environmental Conditions

Indoxacarb is a broad-spectrum insecticide and widely used in agriculture. The dissipations and residues of indoxacarb were researched at three different field sites in Beijing, Hunan, and Zhejiang provinces in China. Analytical methods for determining the residue of indoxacarb in paddy water, paddy soil, rice straw, rice hull, and brown rice were described. Indoxacarb residues were extracted from samples, cleaned up by solid phase extraction, and determined by high-performance liquid chromatography coupled with tandem mass spectrometry in the selected ion monitoring mode. The recoveries in paddy water, paddy soil, rice straw, rice hull, and brown rice matrices at three spiking levels ranged from 79.7% to 98.3%, respectively. The field and environmental conditions would affect the dissipations and residues of indoxacarb. The time to dissipate 50% of indoxacarb in paddy water, paddy soil, and rice straw was less than 9 days. The terminal residues obtained from Beijing at preharvest interval of 14 and 21 days were higher than the maximum limit of European Union. Therefore, a dosage of 24 g a. i. ha^-1 at 28 days preharvest interval with 3 spraying times was recommended. Such accumulation of measured data is necessary to provide guidance for the proper and safe use of this pesticide.

Transfer assessment of carbendazim residues from rapeseed to oil production determined by HPLC-MS/MS

It is crucial to develop practical procedures for the control and reduction of pesticide residues in oil productions from farm to dining table. In this study, the dissipation behaviors of typical fungicide from rapeseed to oil production were studied to reveal relationship among spraying stage, application dosage, household oil processing stage, and pesticide residues. In the field trials, rape plants were sprayed with carbendazim at three different dosages during flowering period. Transfer assessment of carbendazim residues from rapeseed to oil production during household oil processing via different press techniques was determined using high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The recoveries of carbendazim in rapeseed samples, meals after squeezing samples, and rapeseed oil samples ranged from 82.5% to 93.6% with relative standard deviations (RSDs) ＜5.2%. The validation results illustrated that the methods were reliable and sensitive. The average processing factor (PF) during household oil processing via hot press technique and cold press technique was 0.15 and 0.51, respectively. This study demonstrated that household oil processing could significantly reduce the pesticide residues, especially by hot press technique.

Determination, risk assessment and processing factors for pyridaben in field-incurred kiwifruit samples

Field trials in six agricultural sites were carried out to investigate the dissipation and residue levels of pyridaben in kiwifruit. Each sample was extracted with acetonitrile, purified with octadecylsilane and analyzed with high-performance liquid chromatography-tandem mass spectrometry. The method had good linearity (R² > 0.99), accuracy (recoveries of 78.53-98.00%) and precision (relative standard deviation of 0.86-6.11%). The dissipation of pyrdaben in kiwifruit followed first-order kinetics with a half-life < 8 d, and terminal residues in kiwifruit were lower than 0.5 mg/kg after 14 d of application. Risk assessment indicated that both chronic and acute dietary intake risk values were far below 100%, suggesting that pyridaben residues in kiwifruit were relatively safe to humans. Moreover, the effects of traditional household processes on kiwifruit were investigated. The processing factors (PFs) indicated that peeling and peeling-juicing processes could remove pyridaben residues from kiwifruit, and the former was more effective than the latter (PF at 0.15 vs. 0.51). Nevertheless, drying kiwifruit with an oven increased the amount of pyridaben (PF at 1.05). These results could provide guidance for the safe and reasonable use of pyridaben in agriculture and may be helpful for the Chinese government to determine maximum residue limit of pyridaben in kiwifruit.